Pumpkin Muffins with Streusel Topping

Soft, moist pumpkin muffins with a buttery streusel topping. Quick, easy, and perfect for fall breakfasts or snacks.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 45

Cook Time 25

Servings muffins

Calories 394kcal

Author Adina

Cook the pumpkin. Cut about 8 oz/ 230 g of pumpkin into cubes. Place in a small pot, add ¼ cup water, and cook, covered, for 10–15 minutes until soft, occasionally stirring. Blend and cool. Measure the needed amount for the recipe.

Make the streusel: Combine flour, both sugars, and cinnamon in a medium bowl. Rub in the soft butter until coarse crumbs form (I do it with my hand – I find it works best). Refrigerate the mixture until ready to use.
1 ¼ cups all-purpose flour + ⅓ cup brown sugar + 3 tablespoons white sugar + ½ teaspoon cinnamon + ½ cup unsalted butter

Preheat the oven to 360°F / 180 °C and line the muffin pan with paper liners.
Dry ingredients: Mix flour, cocoa, cinnamon, baking soda, baking powder, and salt. Set aside.
1 ¾ cups all-purpose flour + ¼ cup unsweetened cocoa powder + 2 teaspoons cinnamon + 1 teaspoon baking soda + 1 teaspoon baking powder + 1 pinch of salt
Wet ingredients: In another bowl, mix the pumpkin purée and both sugars until smooth. Add the eggs and mix until fully incorporated. Add the oil and buttermilk and mix until well combined.
¾ cup pumpkin puree + ⅓ cup light brown sugar + ⅓ cup granulated sugar + 2 large eggs + ½ cup neutral-tasting oil + ⅓ cup buttermilk
Add dry ingredients: Carefully, fold the dry ingredients into the wet ones until just combined. Use a spoon or a spatula and don’t overmix.
Add streusel: Fill the prepared muffin cups evenly with batter. Top them with the streusel.
Bake the muffins: Bake the pumpkin muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean. If you want to glaze them, do it as soon as you remove them from the oven.

Glaze: Mix the sugar with 1 tablespoon of lemon juice. Add a few more drops of lemon juice if needed. The glaze should be thick yet pourable.
½ cup confectioner's sugar + 1 to 1 ½ tablespoons lemon juice
Drizzle the glaze over the streusel muffins immediately while they’re still hot.
Let the muffins rest in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Measurements: Always use a digital kitchen scale in baking; it guarantees the best results.
Use pumpkin purée, not pumpkin pie filling.